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By: Maia F.
We all know the feeling: you get home after a long day, hungry enough to eat some rocks if they look good enough. But even after you’ve inhaled everything in sight, you still feel hungry−what happens now? We’re here to help you! Try these quick, easy, and, most importantly, yummy recipes for snacks you’ll want to make every day.
Chocolate Chip Cookies
Ingredients
1/2 cup butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons vanilla extract
1 large egg
1 ¾ cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips
Instructions
Preheat the oven to 350 F.
Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.
In a large bowl, mix butter with the sugars until well-combined.
Stir in vanilla and egg until incorporated.
Add the flour, baking soda, and salt.
Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Stir in chocolate chips.
Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Enjoy!
Makes 24 cookies.
Pizza Bagels
Ingredients
3 plain full-size bagels halved
6 ounces pizza sauce
24 pepperoni slices
6 ounces mozzarella cheese shredded
Instructions
Preheat oven to 375°F.
Layout bagel halves and top with equal amounts of pizza sauce, pepperoni slices and mozzarella cheese.
Bake for about 10 minutes or until the cheese is melted and slightly browned.
Enjoy!
Soft Pretzels
Ingredients
1 and 1/2 cups (360ml) warm water (lukewarm, no need to take temperature)
1 packet active dry or instant yeast (2 and 1/4 teaspoons)
1 teaspoon salt
1 Tablespoon (8g) granulated sugar
3 and 3/4 – 4 cups (469-500g) all-purpose flour (spoon & leveled), plus more for work surface
1 large egg, beaten
Coarse sea salt, for sprinkling
Instructions
Preheat oven to 425°F (218°C). Line baking sheet with a silicone baking mat or parchment paper. The pretzels can stick to parchment, so give it a light spray with nonstick spray or lightly grease with butter. Set aside.
Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.
Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections.
Roll the dough into a rope with an even diameter. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape..
In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
Bake for 10 minutes at 425°F (218°C). Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning.
Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness).
Enjoy!
Makes 8−10 pretzels
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